Plant-Based Mince & Basil Pesto Spaghetti
with Flaked Almonds & Citrus Garden Salad
Here's the perfect dish for Meat Free Monday: our plant-based mince is the ideal substitute for beef mince, working a treat with the basil pesto-laced red sauce. Al dente spaghetti brings the two components together, and makes sure that none of the delicious sauce goes to waste.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½
orange
1
carrot
2 clove
garlic
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 sachet
garlic & herb seasoning
1 packet
passata
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
Mixed Salad Leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
plant-based butter
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Peel and slice orange (see ingredients) into thin wedges. • Grate carrot. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute.
• Add passata, the brown sugar, vegetable stock powder, the plant-based butter and reserved pasta water. Cook until slightly thickened, 2-3 minutes. • Add plant-based basil pesto and cooked spaghetti. Toss to coat. Season to taste. Remove pan from heat.
• In a medium bowl combine orange, carrot, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide plant-based mince and pesto spaghetti between plates. Top with flaked almonds. • Serve with garden salad. Enjoy!
